Baked Chicken Breast Recipes Easy Calories Bone in And Rice and Vegetables Dinner with Stuffing : Recipe For Baked Chicken Breasts Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Thursday 22 January 2015

Recipe For Baked Chicken Breasts Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Recipe For Baked Chicken Breasts Biography

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The secret to juicy baked chicken breast? Bake for a short time at a high temperature. Baking for 30 minutes at 350 degrees will yield dry meat. But baking for just 20 minutes at 450 degrees will result in delightfully juicy baked chicken breast, every time.
Sometimes you just don't feel like cooking, but you have to eat. Going to a drive-through restaurant, or having pizza delivered, or stopping at a take-out place just doesn't cut it most days. So I decided to collect some easy baked chicken breast recipes for days like this.

There's really not an easier way to prepare boneless, skinless chicken breasts than to just throw them in the oven and bake. Yes, you do have to coat the chicken in something, or marinate it first, but these recipes are super quick and easy.

An instant read meat thermometer is your best tool when cooking chicken this way. All chicken breasts are going to be different in size and thickness, so you need to test the final internal temperature before serving them. When the chicken registers 160 degrees F, take it out of the oven. The chicken will continue to cook for a few minutes, bringing the final temperature to 165 degrees F. The chicken will be done, but still juicy and tender at this temperature.

When baking chicken that is coated in crumbs or cereal, I like to put it on a wire rack on a shallow pan in the oven. That way, the chicken will be crisp on both sides. If, however, the chicken is baked in butter, it needs to stay in the butter. Don't use a rack in that case.

Enjoy these easy recipes for baked chicken.Baked Chicken Breast

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Prep/Rest
10 mins
Cook time
20 mins
Total time
30 mins

Author: Vered DeLeeuw
Recipe type: Entree, Gluten-Free, Low-Carb, Primal/Paleo
Yield: 2 servings
New quantity:Recalculate
Ingredients
2 boneless, skinless chicken breasts (about 1 lb. total weight)
Olive oil cooking spray, or 2 teaspoons olive oil
½ teaspoon kosher salt
¼ teaspoon Freshly ground black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried oregano
¼ teaspoon paprika
Instructions
Preheat oven to 450 degrees F. Line a baking dish with foil.
Spray or brush both sides of each chicken breast with olive oil, and sprinkle with the seasonings.
Bake, uncovered, for 10 minutes, flip to the other side, lightly spray/brush again and bake for 8-10 more minutes, or until juices run clear when pierced with a fork (it's fine to make a small slit in the thickest part and see if it's done!).
Transfer the baked chicken breasts to a platter. Loosely cover with foil and allow to rest 5 minutes before slicing and serving.
Notes
Sometimes I get really large chicken breasts at the store - total weight 2 pounds - in this case I find that baking them 15 minutes on each side is just right. Of course, the best way to make sure they are done is to use an instant-read thermometer. It should read 165 degrees F when inserted into the thickest part.
Nutrition Per Serving
Calories: 272; Total Fat: 7g; Carbohydrates: 0g; Sugars: 0g; Sodium: 640mg; Fiber: 0g; Protein: 46g